México
Nayarit
Process method: Natural
Roast Style: light-mid
Roaster Tasting Notes: Apricot, Plum, Peach Panela
For over a decade, PROCAA, San Cristóbal, and CAFESUMEX have worked side by side with the farmers of El Cuarenteño, tending every cherry with care. They only accept the ripest fruit, and every step from processing to drying and quality checks is handled with attention, patience, and pride, even with simple tools.
This isn’t just a coffee group it’s a family. Twenty-five members, all connected to the founding Altamirano family, carry forward the vision of Benigno Altamirano de Dios, whose legacy continues today through seven of his children.
Their El Rustico wet mill reflects humble beginnings, but the coffee it produces is anything but simple. Grown at an average altitude of 1,070 meters, processed naturally, and rested 14 weeks to let flavors deepen, it’s a cup that tells a story a reflection of land, labor, and love in every sip.
México
Nayarit
Process method: Natural
Roast Style: light-mid
Roaster Tasting Notes: Apricot, Plum, Peach Panela
For over a decade, PROCAA, San Cristóbal, and CAFESUMEX have worked side by side with the farmers of El Cuarenteño, tending every cherry with care. They only accept the ripest fruit, and every step from processing to drying and quality checks is handled with attention, patience, and pride, even with simple tools.
This isn’t just a coffee group it’s a family. Twenty-five members, all connected to the founding Altamirano family, carry forward the vision of Benigno Altamirano de Dios, whose legacy continues today through seven of his children.
Their El Rustico wet mill reflects humble beginnings, but the coffee it produces is anything but simple. Grown at an average altitude of 1,070 meters, processed naturally, and rested 14 weeks to let flavors deepen, it’s a cup that tells a story a reflection of land, labor, and love in every sip.